Description
Bhangachora Shukto aka Bhangachora Torkari is a Bengali no onion no garlic mishmash prepared with several veggies and fish-head along with prawns and small fish (optional).
Ingredients
Units
Scale
- Fish-head: 1
- Small Prawns: 100g (de-veined and cleaned)
- Mourola Mach/ Small Freshwater fish: 100g (cleaned) (optional)
- Potato: 2
- Eggplant: 1
- Ridge Gourd/ Jhinge: 1
- Pumpkin: 150g
- Plantain: 1 (optional)
- Green Chili: 2 (optioal)
- Ginger paste: 1 Tbsp.
- Ghee: 1 Tbsp.
- Mustard Oil: 3 Tbsp.
- Turmeric Powder: 1 Tsp.
- Panchphoron Powder: 1 Tsp. (optional)
- Sugar: 1 Tbsp.
- Salt: to taste
Tempering:
- Randhuni/ Celery Seed: 1 Tsp.
- Methi Seed/ Fenugreek Seed: 1/2 Tsp.
- Bay Leaf: 2
Instructions
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/08/making-bhangachora-shukto.jpg"]
[/url] - Wash fish-head, prawns and also the small fishes.
- Marinate those with half of the Turmeric powder and salt.
- Cut the veggies into Strips/ cubes. I have cut only the pumpkin into cubes.
- Now heat the 2 Tbsp. oil and start frying the fish head on low temperature.
- Fry the fish-head from both side.
- Now add small fishes and fry those also along with the head.
- Using a ladle broke the fish-head.
- lastly, add prawns to the pan and shallow fry for a minute.
- Transfer the content from the pan to a bowl.
- Now heat 1 Tbsp. oil in the same pan and temper the oil with Randhuni, Fenugreek Seed and Bay leaf.
- Add Ginger paste along with a Tbsp. of water and cook on low flame.
- Now add all the vegetables followed by little turmeric powder, salt, sugar and Panchphoron powder also.
- Mix using a ladle and cover the pan with a lid and cook on low flame for 3-4 minutes.
- Add 2-3 cups of water to cover the veggies and cover the pan with lid again.
- Cook on low flame until all the veggies are well-cooked and absorb 2/3 water content.
- Using a spatula or ladle mash the veggies a bit.
- Now add fried fish0head, small fishes, and prawns and mix.
- Add chopped green chilis (optional).
- Cook until the content is semi-thick.
- Add Ghee and after mixing properly, switch the flame off.
- Serve it hot with steamed rice to start the meal.
[/url]Notes
Panchphoron Powder aka Bengali five spice powder is optional.
You may skip plantain as well.
Mourola mach is optional but gives an amazing flavor to the dish. If available I advise it to use.
I have used the head of a big size Katla Fish. You may use the head of any big freshwater fish.
Green Chili is optional as well.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Bengali
Nutrition
- Serving Size: 100g
- Calories: 212
- Sugar: 11.2g
- Sodium: 739mg
- Fat: 4.2g
- Saturated Fat: 2.3g
- Carbohydrates: 35.5g
- Fiber: 5.1g
- Protein: 10.7g
- Cholesterol: 14mg
